Description
This White Chicken Chili is a hearty and comforting dish that’s perfect for a cozy night in. Creamy and flavorful, this chili is packed with tender chicken, beans, and a blend of spices. Topped with fresh cilantro, it’s a satisfying meal that the whole family will love.
Ingredients
Scale
For the White Chicken Chili:
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) great northern beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- juice of 1 lime
- fresh cilantro for garnish
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add chicken breasts, beans, green chiles, chicken broth, cumin, chili powder, oregano, salt, pepper, and cayenne (if using). Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in sour cream, heavy cream, and lime juice. Simmer for 5 minutes to heat through.
- Garnish with fresh cilantro before serving.
Notes
- You can use rotisserie chicken to speed up the cooking time—add it during the last 5 minutes of simmering.
- For extra flavor, stir in 1/2 cup shredded Monterey Jack cheese before serving.
- This chili freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg
